Floral Pattern



¼ cup cornmeal ▢2 tablespoons rapid rise yeast ▢½ cup warm water 110–115°F ▢2 cups hot water ▢5 tablespoons vegetable oil ▢3 tablespoons sugar ▢1 tablespoon salt ▢6 cups all-purpose flour divided ▢1 egg beaten


Line a large baking sheet with parchment paper and sprinkle evenly with cornmeal. (Greased baking sheets work too, but we prefer the cornmeal method.)


In a small bowl, dissolve yeast in warm water. In the bowl of a stand mixer, combine hot water, oil, sugar, salt, and 3 cups of the flour. Mix together with the paddle attachment. Add yeast mixture and mix to combine.


Add remaining 3 cups of flour 1 cup at a time, mixing after each addition. Once all of the flour is added, let dough rest for 10 minutes.


Place dough onto a lightly floured surface and divide into three pieces. Roll each piece into a 9-x-12-inch rectangle. Roll each rectangle up from the long edge like a jelly roll. Place each dough roll on a prepared baking sheet, seam side down.


Score the bread across the top 3 or 4 times, and brush each loaf with beaten egg for a crisp and shiny crust. Let dough rise, uncovered, for 30 minutes in a warm place.


Toward the end of the rise, preheat the oven to 375°F. Bake on the middle rack for 20 minutes or until golden brown.